Cake in a mug recipe

This chocolate cake in a mug is a chocoholic's dream and you can make it in less than 5 minutes - and yes, that does include mixing and cooking time! This cake is dangerous and delicious. Find a scoop of ice-cream to eat with it or just wait in front of your microwave with your spoon ready!
Category:

Budget, Cakes & Baking, Chocolate, Dessert, Easy recipes, Kids cooking, Snacks
Ingredients:

    4 tbsp self-raising flour
    2 tbsp sugar
    2 tbsp cocoa
    1 egg
    3 tbsp milk
    3 tbsp vegetable oil
    1/2 tsp vanilla essence
    1 tbsp chocolate chips

Method:

In a large mug, place all the dry ingredients and mix well with a spoon. Use the spoon to grind all of the cocoa against the side of the cup so there are no lumps.

Add the egg and beat it a little on top of the dry ingredients to break the yolk.

Add the oil, milk and vanilla and mix until well combined.

Stir the chocolate chips in and put into the microwave on high for 3 minutes.

Serve with a nice big scoop of ice-cream.
Notes

    This a dirty little secret and should only be shared with other chocoholics so shhhhh.
    Mix it really well and you will end up with a cake that rises beautifully and has a  great texture.
    This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

Gluten Free Peanut Butter Brownies

Gluten free peanut butter brownies with the addition of shredded coconut. They're to die for, and incredibly pop able!

Coconut and peanut butter isn't a very popular combination and I have no idea why. They're perfect together! And peanut butter and coconut in combination with chocolate? To die for.

These brownie bites are ultra chewy, fudgy and dietary-friendly. I used buckwheat flour to make them grain-free and gluten-free, but if you don't need these brownies to be gluten-free, you can use whole wheat flour. They're also dairy-free if you use dairy-free chocolate and coconut oil instead of butter.

If you've tried buckwheat flour before but weren't impressed by the "earthy" taste - fear not, for these brownie bites taste of nothing but chocolate! And in case you're wondering how buckwheat can be grain-free: buckwheat isn't related to wheat at all and is actually a so-called pseudo-grain! It's a pretty nifty flour, which also happens to be whole grain (despite it not being a grain!) It all seems rather confusing and contradictory, but what's really important is that it's absolutely amazing in chocolate baked treats.
Gluten Free Peanut Butter Brownies Picture

My favorite part is the frosting, which is a combination of peanut butter, honey and coconut butter (which is the ground up meat of a coconut). I realize most people don't have that on hand so I first tried the frosting using coconut oil. This resulted in a runny frosting that wasn't firm enough to be spread on top. So I tried coconut butter which worked out much better! The coconut taste is more intense and it creates a nice creamy texture. Store bought coconut butter is expensive so I recommend making your own homemade coconut butter. All you need is shredded coconut and a food processor or a high-powered blender!

If you don't have a mini muffin pan, you can use an 8"x8" pan and bake for 16-20 minutes. It also cuts down on the preparation time! As cute as brownie bites are, I don't always have the patience to fill individual muffin liners. Note that you'll likely need more frosting to fully cover an 8"x8" pan of brownies. I'm guessing you'll need to do 1.5 times the frosting recipe - but as I haven't tried it, I can't say for sure. If you're worried about making too much, make it as written and make more, if needed. It only takes a minute to whip the frosting together!

Can't get enough chocolate and coconut? Try these vegan chocolate cookies. They're full of chocolate and coconut goodness as are these gluten-free no-bake cookies.
Gluten Free Peanut Butter Brownies Recipe
Embed
30 m  13 m  32 Servings
Ingredients
For the Frosting:

    1/2 cup unsweetened shredded coconut
    1/2 cup natural salted peanut butter
    1/4 cup coconut butter, see notes
    2 tablespoons honey
    1/3 cup semi-sweet chocolate, melted for piping, optional

For the Brownie Bites:

    1 cup buckwheat flour
    3/4 cup dutch processed cocoa, sifted if lumpy
    1/4 teaspoon salt
    3/4 cup unsalted butter, plus 1 tablespoon (or coconut oil), melted and cooled slightly
    1 1/2 cups granulated sugar
    2 teaspoons pure vanilla extract
    3 large eggs, room temperature

Directions

    Preheat the oven to 350°F and line 2 mini muffin pans with 32 liners.
    Place the coconut on a rimmed baking sheet and toast for 5-8 minutes, stirring after every 2-3 minutes. It turns from perfectly browned to burned in seconds so keep a close eye on it! Set aside to cool while preparing the brownies.
    In a medium mixing bowl, stir together the dry ingredients; buckwheat flour, cocoa powder, and salt.
    In a large mixing bowl, stir together the wet ingredients; unsalted butter or coconut oil, granulated sugar, vanilla extract and eggs.
    Fold the dry ingredients into the wet and stir just until combined. Do not over mix!
    Fill the mini muffin liners about 4/5 full and bake for 11-13 minutes or until a toothpick inserted in the side (and not the center) of a brownie comes out clean.
    Let cool for 5 minutes in the pans and then remove to a wire rack to cool completely.
    Once the brownies have completely cooled, prepare the frosting.
    Mix together the natural peanut butter, coconut butter, and honey in a small bowl. It should be firm enough to roll into small balls or spread on top of the brownies. If it isn't, refrigerate for 10-15 minutes or until it is.
    Roll small balls of frosting (approximately 1 teaspoon in size), place on the brownies, and flatten. Top with roasted coconut and pipe chocolate on top, if desired.

Caramelized Spiced Nuts

Makes 4 to 6
Time: 15 minutes

A crisp sugar shell and bit of spice make these not too sweet and not too spicy, and they're only slightly more involved than the roasted nuts in the preceding recipe. Serve a bowl of them with cocktails or other appetizers; they will go quickly, so have backup ready. Add seeds to the mix as well; sunflower, pumpkin, and sesame seeds all add flavor and texture.
2 tablespoons peanut or neutral oil, like grapeseed or corn
2 cups sugar
2 teaspoons garam masala
1/2 teaspoon cayenne
1 teaspoon salt
2 cups (about 1 pound) mixed unsalted shelled nuts

1. Heat the oven to 450°F. Grease a baking sheet with the oil. Put a wide pot or deep skillet over high heat and add 2 cups water and the sugar. Bring to a boil and stir in the spices, salt, and nuts. Reduce the heat to medium and cook, stirring frequently, until the liquid is reduced to a syrup, 5 to 10 minutes.

2. Turn the heat to low and remove the nuts with a slotted spoon, letting the excess syrup drain off a bit and then spreading the nuts on the baking sheet (be sure to turn off the burner when you've finished).

3. Roast the nuts for 10 minutes, tossing once or twice with a spatula. Remove from the oven and let cool (the sugar coating will be very hot, so resist sampling for a few minutes!); the sugar coating will harden as the nuts cool. Serve or store in an airtight container at room temperature for 2 or 3 days.

Chocolate Panini

Put together this quick and easy dessert while your main dish cooks. Just before serving, toast the sweet sandwich until the chocolate filling is warm and gooey.

    Makes: 4 servings
    Prep 10 mins
    Cook 8 mins

This grilled dessert bread is filled with chopped chocolate. Serve it alone or with fresh fruit.
Ingredients

    8 3/4-inch thick slices challah bread or Hawaiian sweet bread
    2 tablespoons butter, melted
    4 -6 ounces semisweet chocolate, finely chopped
    Powdered sugar

Directions

    Heat a grill pan or a large heavy nonstick skillet over medium-low heat. Meanwhile, brush one side of each bread slice with some of the melted butter. Place half of the bread slices on a work surface, buttered side down; sprinkle with chocolate, covering the bread to within 1/4-inch of the crust. Top with remaining slices, buttered sides up. Place sandwiches, 2 at a time, in grill pan; weigh down top of sandwiches with a large heavy skillet.
    Grill the sandwiches over medium-low heat for 6 to 8 minutes or until the chocolate is melted and bread is golden brown, turning once halfway through grilling time. Repeat with remaining sandwiches. (Or preheat a covered indoor grill. Place sandwiches, two at a time, in preheated grill, cover, and grill 4 minutes or until chocolate melts and bread is golden.)
    To serve, cut each sandwich into quarters. Dust with powdered sugar. Serve warm.

Pineapple Upside-Down Cake Sundaes

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.

    Makes: 4 servings
    Prep 15 mins

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.
Ingredients

    1/4 cup butter
    1/4 cup packed brown sugar
    1 tablespoon honey
    1/8 teaspoon ground cinnamon
    1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
    1 pint dulce de leche or vanilla ice cream
    1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
    4 maraschino cherries with stems
    Whipped cream

Directions

    In a heavy small skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
    Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.

Irish Apple Cake

"Wonderful with a hot cup of coffee or tea. Just a touch of spice and the lemon is a nice touch to set off the applesauce. Hope you enjoy. Top with whipped cream or lemon sauce."

Ingredients

Original recipe makes 1 9x9-inch cake Change Servings

    3 cups sifted all-purpose flour

    3/4 cup white sugar

    1/2 teaspoon salt

    3 egg yolks

    1 cup butter, softened

    1 lemon, zest grated

    1 3/4 cups applesauce

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground cloves

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Grease a 9x9-inch baking pan.
    Mix flour, sugar, and salt together in a bowl.
    Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
    Mix applesauce, cinnamon, and cloves together in a small bowl.
    Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.
    Bake in the preheated oven until cake is browned, 40 to 45 minutes.

Strawberry-Almond Cream Tart

Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.

"OUTSTANDING!!!" said MegLee. "I made this as a birthday treat for my mother, everyone loved it, especially her!!! I can't wait for an occasion to make this again.

Ingredients

Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Raspberry-Rhubarb Pie

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.

Ingredients

   2 tablespoons uncooked quick-cooking tapioca
4 1/2 cups fresh raspberries (about 24 ounces) $
3 1/2 cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons crème de cassis (black currant-flavored liqueur)
1/8 teaspoon salt $
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray $
6 tablespoons all-purpose flour $
1/4 cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces $
1/4 teaspoon almond extract
1/8 teaspoon salt $
Preparation

1. Preheat oven to 350°.

2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.

3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.

4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.

5. Increase the oven temperature to 375°.

6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Quick and Easy Desserts

 

Quick Cherry Crisp

Crumbled shortbread cookies and toasted pecans top succulent red cherries in this easy-to-make dessert.

    Makes: 4 servings
    Start to Finish 20 mins

Ingredients

    1/3-1/2 cup sugar
    1 tablespoon cornstarch
    4 cups frozen unsweetened pitted tart red cherries
    1 cup crumbled shortbread cookies
    2 tablespoons butter or margarine, melted
    1/4 cup chopped pecans or almonds, toasted
    Ice cream (optional)

Directions

    In a small bowl, combine sugar and cornstarch. In a large saucepan, sprinkle cornstarch mixture over cherries; stir to combine. Cook and stir over medium heat about 10 minutes or until thickened and bubbly. Cook and stir for 2 minutes more.
    Meanwhile, in a medium bowl, thoroughly combine crumbled cookies, butter, and nuts
    Divide cherry mixture among four dessert dishes. Sprinkle cookie mixture over cherry mixture. If desired, serve with ice cream.

Nutrition Facts

(Quick Cherry Crisp)
Servings Per Recipe 4, sat. fat (g) 6, cal. (kcal) 362, Monosaturated fat (g) 8, pro. (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 35, vit. A (IU) 1506, chol. (mg) 20, calcium (mg) 40, Potassium (mg) 246, iron (mg) 2, Thiamin (mg) 0, vit. C (mg) 3, Niacin (mg) 1, Riboflavin (mg) 0, Folate (µg) 28, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 17, sodium (mg) 152, carb. (g) 52, Cobalamin (Vit. B12) (µg) 0